Directions

Coarsely chop mushrooms and lemon juice.
Melt butter in (4-5 Qt) sauce pan and lightly saute' shallots on medium heat. Add mushrooms, thyme and bay leaf, saute' over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serve sprinkled with a little parsley.

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